Guinness Chocolate Cake

another decadent dessert from Mary M. to use up that leftover? Guinness!

Who doesn’t like chocolate cake? No Sirvinta – sub one of our other organic flours.


Preheat oven to 325 and line a spring form pan with parchment
2 1/4 sticks plus 1 tbsp unsalted butter
1 1/4 cups Guinness or sub Bunker Brewing's Dark Wave porter! (Mary's suggestion)
1 cup cocoa powder
2 eggs
2 cups plus 2 tbsps caster or superfine sugar
2 tsps vanilla
3/4 cups buttermilk
2 1/2 cups Maine Grains Sirvinta
2 tsp baking soda
1 tsp baking powder
ICING (gotta have icing!)
7 tbsp unsalted butter, softened
2 1/2 cups sifted confectioners sugar
1 tsp vanilla
1 1/4 cups full-fat cream cheese


For the Cake

  1. Heat butter in a large saucepan over medium heat till melted. Stir in the Guinness, remove from heat and add cocoa powder, vanilla, buttermilk.
  2. In a large mixing bowl, sieve/sift the flour, baking soda, baking powder and sugar. Using a mixer or whisk slowly pour the wet mixture over the dry ingredients.
  3. Whisk till just combined without over mixing.
  4. Transfer the mixture to the springform pan and bake for – approximately – 45 minutes. A toothpick inserted in the center should come out clean when done.
  5. Set aside to cool a bit before removing from tin then let cool completely on a wire rack.
  6. To make the icing:
  7. Blend all the ingredients using an electric or hand mixer till light and fluffy.
  8. When the cake is cooled generously spread the icing on top. 


Course: Dessert or just about anytime you need a dose of chocolate!